It’s asparagus time, here is a delicious soup I made for Kenny using mostly stems leftover from pickling asparagus this week. We had with a salad and some crusty bread I purchased at the market this weekend.

1 lb asparagus spears, trimmed

1 tablespoon olive oil

4 green onions, thinly sliced

2 cups vegetable stock (or just water)

1/2 teaspoon dried dill (optional)

1 garlic clove, crushed

1 pinch of grated nutmeg

Slice off the asparagus tips about 2″ from the end. Cut them into 1/2″ pieces and reserve them. Cut the remaining stalks into 1″ pieces.

Heat the oil in a saucepan over medium heat. Add the leeks and cook for 5 minutes, or until soft. Add 1 1/2 cups of the stock, broth or water. Stir in the dill if using and sliced asparagus. Cook for 8 minutes. Add the garlic and cook for 2 minutes, or until the asparagus is tender.

Remove from the heat and add the remaining 1/2 cup stock, broth or water. Using hand blender process until pureed. Add the reserved asparagus tips, and cook for 1 minute, or until hot throughout.